BBQ Cooking schools

[Speed]

What are your opinions on the cooking schools offered by some of the competition teams out there today? Are they really worth spending money on or is it just easier to "figure it out"? I havent been doing this long and I like learning differnet aspects and methods of cooking but just dont know about these schools. If any of you have been to one or know someone that has, Im interested in hearing how it went.

[Capn Kev]

If you're looking to, or are currently competing, then I'd recommend a class or two. If you are simply working on becoming a better backyard cook, then perhaps it may not be worth it, and may be more fun to learn the techniques on your own.

I have been cooking BBQ for 15 years, and recently started competing in 2009. I am enrolled in a class in K.C. in late-March. I expect the class to shorten the competition learning curve, and help move me from middle of the pack to the next level. The class I am attending is $300...which is a lot less expensive than others advertised out there.

So I guess it just comes down to your goals, and whether or not you feel the information gained is worth the cost.

Just my $.02

Kev

[Finney]

As Kev said, if you are going to compete take a class. I just went to one this past weekend. I've cooked BBQ for years and competed with different teams over the years and have learned a lot that way, but a class taught by someone that currently wins consistantly is the way to go.

If it weren't so close (in time) to the one I just took, I would probably be going to the one Kev is going to also. I hear he might be doing one on the east coast later this year... If so, I might be there.

There are a few guys that actually teach classes for backyarders also. They are basic tips and processes to take your back yard skills to the next level.

Troy Black (Learn2Q) also teaches a 3hr competition mini-camp (or something like that) that teaches you the basics of competing. If one is ever close to you, I would think it would be well worth the money.

[SlobAcresBBQ]

I do not know what all equipment you have but if you do not have them yet I would recommend getting some decent digital temp gauges and meat probes before going to a school. It helps alot for consistancy asleast for me. If you look at the amount of money you spend on these to help, you will see the money is worth it. I have cooked alot more money in meat that came out not perfect and didnt really learn alot in the process cause of it. A flavor profile on poorly cooked piece of meat is worthless. The schools are good for prep work as in precomp getting everything together and prep of meat, getting a better understanding what you need to do throughout a day during a competion cook and learning how to time all the steps getting ready for turn in which is huge. There is alot to learn from schools but getting decent equipment to help you cook should not be overlooked.

You can learn alot off the internet for free, this site proves that.

[2level2]

I have the same questions and reservations as Speed. I question the value of the info. I mean, there is some REALLY GOOD info on this site which has totally changed my cooking and process. My wife questions whether they will teach you 'everything'. I've been to day BBQ classes before and I KNOW they held back info. Who teaches brisket w/o talking about injections?
Anyway, I know there are people that sing high praises for the classes... is there anyone out there that will dare say "Dig in the internet, the info is out there?" That they feel the money wasn't worth the knowledge? Anyone, anyone?

Thanks all.

[Finney]

I know of a lot of teams that win brisket and don't inject. Of those, the ones that teach classes don't teach injection because they don't do it.

One team that used to teach brining for chicken then stopped brinning for competitions so they stopped teaching brining. You have to know what aspect of competition BBQ you want to learn and then find a class that teaches that.

There are a lot of "nothing head back" classes out there that actually do teach you everything they do. The problem that you might have with these classes is they don't teach you 'more' than what they do.
Most will tell you if they are holding something back (some won't).

If you want more than one way to do something, find a class that is taught by people from more than one team. A good example of that was the Rod Gray / Johnny Trigg class, too bad it's not around any more (because of TLC Pitmasters).

The Carolina Pit Masters class down in Summerville, SC (Charleston area) is another good example of a class that teaches more than one way of doing things. There's guys from 6-8 different teams helping to teach their classes. You won't see demos of that many variations (ususally two), by they are there all day and night to answer any questions and discuss various methods. I know this because I've helped teach it as part of "the Crew". The only thing wrong with the class is, they don't teach brisket because it not a SC BBQ Association category. But if I'm there this year (and I plan to be) I'll bring a couple of briskets and a couple of us will teach that in the 'back ground'.

[Rich Parker]

I have never competed before and don't know if I ever will but I am going to Scottie's (CancerSucksChicago) class next weekend where the price is $500 ($250 going to his non profit foundation). I just liked the idea of part of my admission going towards cancer research and me getting to eat good Q.